JPS6242581B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a confectionery in the form of a sponge cake wrapped in edible material such as cream.

Conventionally, in order to manufacture confectionery in which edible material is wrapped in sponge cake, the following procedure has been taken as shown in FIGS. 1A to 1F.

(A) A cake sheet 2 is formed by slicing a sponge cake base material 1 that has been baked in advance.

(B) Cut out a circle from the cake sheet.

(C) The cut out circular cake sheet 3 is placed in a container-shaped mold 4.

(D) The inside of the container-shaped cake sheet 3 is filled with edible material 5 such as cream.

(E) Pour the raw sponge cake batter 6 over the edible 5 and use it as a lid.

(F) Then, heat is applied to the entire cake to vaporize the lid part to form a sponge cake, and then the cake is taken out from the mold 4.

However, in such conventional methods, the sponge cake base material 1, which forms the outer skin of the peripheral part, is baked in an oven at a relatively high temperature (for example, about 180°C), but the outer skin of the lid part deteriorates the cream inside. Cook at a relatively low temperature (for example, 90
Because the dough is heated and steamed at temperatures between 100°C and 100°C, there are differences in color, thickness, hardness, and taste in the outer skin between the surrounding area and the lid, which causes a sense of discomfort. There was a problem. In particular, in order to prevent the edible contents from leaking out, it is necessary to pour the raw sponge cake batter 6 into the lid (bottom) part much thicker than the surrounding outer layer, resulting in a product with a thick bottom. There was a problem that the overall ratio of outside to edible content was high, resulting in a loss of flavor as a confectionery. In addition, in the conventional method, a rectangular sponge cake base material is sliced and cut into circles, resulting in a lot of wasted sponge cake.

The present invention solves these conventional problems, and the entire outer shell of the confectionery is baked or steamed at the same temperature and method, so that the color, thickness, softness, taste, etc. are the same, and there is no discomfort. This paper proposes a method for manufacturing confectionery.

The manufacturing method according to the present invention will be explained below.

In the present invention, as shown in FIG. 2, the sponge cake base material 10 is preferably baked in advance into a shape of desired dimensions, for example, a cylindrical shape. In this case, as shown in FIG. 3, a wooden frame 12 is fitted around the inner surface of a metal top plate 11, a cylindrical mold 13 having a desired inner diameter is placed thereon, and a sponge cake batter is placed in the mold 13. and fire. In this way, heat from the sides is suppressed by the wooden frame 12, and a cylindrical sponge cake base material 10 with no browning on the sides is produced. As will be described in detail later, the sponge cake base material 10 has a relatively large diameter that is placed in close contact with the inner surface of the container-shaped mold so as to form the outer shell around the confectionery, and a sponge cake base material 10 that is of a relatively large diameter and is placed in close contact with the inner surface of the container-like mold to form the outer shell around the confectionery. 2 with a relatively small diameter approximately equal to the inner diameter of the opening of the container-shaped formwork
It is preferable to make different types.

The process of manufacturing confectionery from the sponge cake base 10 according to the present invention will be explained with reference to FIGS. 4A to 4F.

(A) Slice the sponge cake base material 10 with a large diameter and the sponge cake base material 10' with a small diameter,
The cake sheets 15 and 15' are circular in shape.

(B) A cake sheet 15 is inserted along the inner surface of a mold 16 for a container-shaped confectionery.

(C) Inside the cake sheet 15 shaped like a container, depending on the type of confectionery, edible items such as custard cream, fresh cream, bean paste, fruit, etc.
Fill 7.

(D) Sponge cake sheet 1 around the top opening
A raw sponge cake batter 19 that has not yet been vaporized or baked is applied to the end surface 18 of the cake 5 to serve as a glue.

(E) Then, place a sponge cake sheet 15' with a small diameter so as to cover the upper opening, and press the peripheral portion against the end surface 18 of the sponge cake sheet 15 to make it come into close contact. Then, the whole is steamed at a temperature of 100°C for 8 to 10 minutes, or at a temperature of 90° to 100°C for 8 to 10 minutes.
By baking for 10 minutes, the sponge cake batter 19, which acts as a glue, is vaporized or baked. In this case, it is preferable to preheat for a short time (for example, 15 to 20 seconds) using a far-infrared heater before vaporizing or baking, since this can shorten the vaporizing or baking time.

(F) After this vaporization or baking, the confectionery 20 is completed when it is removed from the container-shaped mold 16.

As mentioned above, in the confectionery manufactured according to the present invention, both the lid (bottom in the case of the product) and the surrounding skin are sponge cake sheets that have been baked under the same conditions in advance, so the skin has different colors in all parts. They are the same in terms of thickness, softness, texture, taste, etc., and unlike conventional confectionery, there is no local discomfort, and the overall taste is delicious.

Furthermore, since a sponge cake sheet base material previously formed into a cylindrical shape is used, there is no waste of sponge cake, and the amount of confectionery waste is far less than in the past.

Furthermore, by using a sponge cake sheet that does not brown, the finished product is a beautiful confectionery with an elegant color (egg yellow, chocolate color, etc.).

Furthermore, in the confectionery of the present invention, heat is passed through steaming or baking after the edible material is filled and sealed, so that the outer shell and the filled edible material are sterilized, and the edible product is simply filled with cream like cream puff. It lasts much longer than the plain one. In this case, if the confectionery, which has been sterilized by being vaporized or baked in the final process, is sealed in a bag made of gas-impermeable film together with an oxygen absorber (for example, the product name Ageless), the oxygen in the bag is It is particularly preferable because most of the oxygen absorber is absorbed by the oxygen scavenger, preventing the growth of mold and deterioration of the packed edible food. By combining this kind of packaging method, in the case of sweets filled with custard cream or fresh cream,
Previously, products were stored and sold in frozen cases, and would stale in a short period of time at room temperature, but even in the midsummer heat, they could last for 10 days.
It can be kept for more than a day and can be sold as souvenirs.

[Brief explanation of the drawing]

FIG. 1 is a process explanatory diagram of a conventional manufacturing method.
FIG. 2 shows the sponge cake base used in the present invention. FIG. 3 is an explanatory diagram of the method for manufacturing the sponge cake base material used in the present invention. FIG. 4 is a process explanatory diagram of the manufacturing method according to the present invention. Explanation of symbols 1, 10, 10'...Sponge cake base material, 2, 3, 15, 15'...Cake sheet,
4,16...Formwork, 5,17...Edible food, 6,19...
raw dough, 11...top plate, 12...wooden frame, 13...mold,
18...End face, 19...Confectionery.

Claims (1)

[Claims] 1. A sponge cake base material is sliced to form a sponge cake sheet, the sponge cake sheet is placed in a container-shaped mold to form a container-shaped sponge cake, and the container-shaped sponge Filling the inside of the cake with edible material, applying raw sponge cake batter that has not yet been steamed or baked around the upper opening of the container-shaped sponge cake, and applying the raw sponge cake batter to the opening to which the raw sponge cake batter was applied. A method for producing a confectionery, which comprises placing a sponge cake sheet formed by slicing a sponge cake base material that has been steamed or baked in advance and bringing the cake into close contact, and then steaming or baking it. 2. The sponge cake base material has a shape in which a slice cross section substantially matches the inner surface of the container-shaped mold;
2. The method of manufacturing confectionery according to claim 1, wherein the confectionery is baked into a shape that substantially matches the opening of the container-shaped mold. 3. The method for producing a confectionery according to claim 2, wherein the sponge cake base material is baked in a manner that does not cause browning of the surrounding area.